Trying new things

I have always had my certain dishes that I liked to cook, or that Bobby and the boys like, but I felt I was just cooking the same things over and over again.  After doing Financial Peace University, we were on a very tight food budget, and trying new things seemed impossible.  But I have learned to use coupons and sales to my advantage. It does take time, but I plan for 15 days worth of meals, make my list, coupons in hand, and headed to the store.  It takes a while to get the hang of shopping for ONLY whats on your list, and it usually takes an hour to shop, but it is well worth it.  I usually spend $320 a month on food! But we eat leftovers and are saving money!!
In May one of my college students graduated from A&M.  She has never really cooked, so I  had been showing her how to cook a few basic meals.  I decided for her graduation I would make her a cookbook.  Due to her OCD nature, I typed all the recipes.  I love that I decided to do this, because now it is easier for me to share recipes when I like them.  I whet on a recipe rampage to find plenty to fill her book.  This is one that we really enjoyed. 

French onion-pork chop skillet

What You Need

6 boneless pork chops (1-1/2 lb.), 1/2 inch thick

2   Onions, thinly sliced

2 Tbsp. Worcestershire sauce

1 pkg.  (6 oz. ) STOVE TOP Stuffing Mix for Chicken

1-1/2 cups hot water

1 cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Make It

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add chops and onions; cook 10 min. or until chops are done (160°F), turning chops and stirring onions after 5 min. Remove chops from skillet. Cook and stir onions 5 min. or until golden brown.
STIR in Worcestershire sauce. Return chops to skillet; top with onion mixture.
MIX stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.